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RU2007108787A - HEATING COMPOSITIONS AND SYSTEMS OF THEIR DELIVERY - Google Patents

HEATING COMPOSITIONS AND SYSTEMS OF THEIR DELIVERY Download PDF

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Publication number
RU2007108787A
RU2007108787A RU2007108787/13A RU2007108787A RU2007108787A RU 2007108787 A RU2007108787 A RU 2007108787A RU 2007108787/13 A RU2007108787/13 A RU 2007108787/13A RU 2007108787 A RU2007108787 A RU 2007108787A RU 2007108787 A RU2007108787 A RU 2007108787A
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polymer
food
composition
specified
warming
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RU2007108787/13A
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RU2351148C2 (en
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Джамилех ЛАККИС (US)
Джамилех ЛАККИС
Сузан ПЕТТИГРУ (US)
Сузан ПЕТТИГРУ
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КЭДБЕРИ АДАМС ЮЭсЭй ЭлЭлСи (US)
КЭДБЕРИ АДАМС ЮЭсЭй ЭлЭлСи
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/14—Chewing gum characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A61P1/02—Stomatological preparations, e.g. drugs for caries, aphtae, periodontitis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Veterinary Medicine (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Organic Chemistry (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Medicinal Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Confectionery (AREA)
  • Medicinal Preparation (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Cosmetics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Claims (31)

1. Оральная согревающая композиция с контролируемым высвобождением, содержащая:1. Oral warming composition with controlled release, containing: a) согревающий агент; иa) a warming agent; and b) гидратированный пищевой полимер, который образует сплошную матрицу с указанным согревающим агентом.b) a hydrated food-grade polymer which forms a continuous matrix with said heating agent. 2. Композиция по п.1, в которой указанный пищевой полимер присутствует в количестве, достаточном для создания ощущения тепла во рту и верхней части желудочно-кишечного тракта млекопитающего, которое длится от около 2 с до около 30 мин.2. The composition according to claim 1, in which the specified food polymer is present in an amount sufficient to create a sensation of warmth in the mouth and upper part of the gastrointestinal tract of the mammal, which lasts from about 2 seconds to about 30 minutes 3. Композиция по п.1, в которой указанный пищевой полимер присутствует в количестве, достаточном для поддержания ощущения тепла во рту и верхней части желудочно-кишечного тракта млекопитающего в течение от около 1 до около 3 мин после того, как согревающая композиция по существу потреблена, не вызывая при этом ощущения жжения.3. The composition according to claim 1, wherein said food polymer is present in an amount sufficient to maintain a feeling of warmth in the mouth and upper gastrointestinal tract of the mammal for about 1 to about 3 minutes after the warming composition is substantially consumed without causing a burning sensation. 4. Композиция по п.1, в которой количество указанного пищевого полимера составляет от около 1 до около 10% от веса указанной композиции.4. The composition according to claim 1, in which the amount of said food polymer is from about 1 to about 10% by weight of said composition. 5. Композиция по п.1, в которой указанный пищевой полимер выбран из группы, включающей альгинаты, природные и синтетические смолы, целлюлозы, каррагенаны и их комбинации.5. The composition according to claim 1, wherein said food polymer is selected from the group consisting of alginates, natural and synthetic resins, celluloses, carrageenans, and combinations thereof. 6. Композиция по п.1, в которой указанный пищевой полимер включает пектин.6. The composition according to claim 1, wherein said food polymer comprises pectin. 7. Композиция по п.7, в которой количество указанного пектина составляет от около 0,05 до около 10% от веса указанной композиции.7. The composition according to claim 7, in which the amount of said pectin is from about 0.05 to about 10% by weight of the specified composition. 8. Композиция по п.1, в которой молекулярная масса указанного пищевого полимера составляет от около 180 до около 3 миллионов Д.8. The composition according to claim 1, in which the molecular weight of the specified food polymer is from about 180 to about 3 million D. 9. Композиция по п.1, в которой вязкость указанного пищевого полимера составляет от около 5 до около 100000 сП.9. The composition according to claim 1, in which the viscosity of the food grade polymer is from about 5 to about 100,000 cP. 10. Композиция по п.1, в которой указанный согревающий агент содержит, по меньшей мере, один аллилвиниловый компонент.10. The composition according to claim 1, in which the specified heating agent contains at least one allyl vinyl component. 11. Композиция по п.1, в которой указанный согревающий агент выбран из группы, включающей: н-бутиловый эфир ванилинового спирта; н-пропиловый эфир ванилинового спирта; изопропиловый эфир ванилинового спирта; изобутиловый эфир ванилинового спирта; н-аминоэфир ванилинового спирта; изоамиловый эфир ванилинового спирта; н-гексиловый эфир ванилинового спирта; метиловый эфир ванилинового спирта; этиловый эфир ванилинового спирта; имбирный спирт; шогаол; парадол; зингерон; капсаицин; дигидрокапсаицин; нордигидрокапсаицин; гомокапсаицин; гомодигидрокапсаицин; этанол; изопропиловый спирт; изоамиловый спирт; бензиловый спирт; глицерин; хлороформ; эвгенол; коричное масло; коричный альдегид; их фосфатные производные; а также их комбинации.11. The composition according to claim 1, in which the specified heating agent is selected from the group including: n-butyl ether of vanillin alcohol; vanillin alcohol n-propyl ester; vanilla alcohol isopropyl ether; vanilla alcohol isobutyl ether; vanillin alcohol n-amino ester; isoamyl ether of vanillin alcohol; vanilla alcohol n-hexyl ester; vanilla alcohol methyl ester; vanilla alcohol ethyl ester; ginger alcohol; shogaol; Paradol zingeron; capsaicin; dihydrocapsaicin; nordigidrocapsaicin; homocapsaicin; homodihydrocapsaicin; ethanol; isopropyl alcohol; isoamyl alcohol; benzyl alcohol; glycerol; chloroform; eugenol; cinnamon oil; cinnamaldehyde; their phosphate derivatives; as well as their combinations. 12. Композиция по п.1, в которой количество указанного согревающего агента составляет от около 5 до около 25% от веса указанной композиции.12. The composition according to claim 1, in which the amount of the specified warming agent is from about 5 to about 25% by weight of the specified composition. 13. Композиция по п.1, дополнительно содержащая компонент, усиливающий ощущение, выбранный из группы, состоящей из минерального катиона, выбранного из группы, состоящей из ионов магния, натрия, кальция и калия; физиологического охлаждающего средства; и их комбинаций.13. The composition according to claim 1, additionally containing a sensitizing enhancer selected from the group consisting of a mineral cation selected from the group consisting of magnesium, sodium, calcium and potassium ions; physiological coolant; and their combinations. 14. Оральная согревающая композиция с контролируемым высвобождением, содержащая:14. Oral warming composition with controlled release, containing: a) согревающий агент; иa) a warming agent; and b) набухший пищевой полимер, который образует сплошную матрицу с указанным соединением, вызывающим ощущение.b) a swollen edible polymer that forms a continuous matrix with the indicated sensory compound. 15. Оральная согревающая композиция, содержащая15. An oral warming composition comprising согревающий агент, диспергированный в смеси гидратированного пищевого полимера, содержащей гидрофильный полимер и гидрофобный полимер.a warming agent dispersed in a mixture of a hydrated food polymer containing a hydrophilic polymer and a hydrophobic polymer. 16. Композиция по п.15, в которой указанный гидрофильный полимер включает белок, а указанный гидрофобный полимер включает воск.16. The composition of claim 15, wherein said hydrophilic polymer comprises protein and said hydrophobic polymer comprises wax. 17. Пищевой продукт, включающий:17. A food product, including: a) оральную согревающую композицию, содержащую согревающий агент, и гидратированный пищевой полимер, который образует сплошную матрицу с указанным соединением, вызывающим ощущение;a) an oral warming composition containing a warming agent and a hydrated food-grade polymer that forms a continuous matrix with said sensory compound; b) ароматизирующий агент; иb) a flavoring agent; and c) носитель.c) media. 18. Пищевой продукт по п.17, в котором количество указанного пищевого полимера составляет от около 0,2 до около 0,4% от веса указанного пищевого продукта.18. The food product according to 17, in which the amount of said food polymer is from about 0.2 to about 0.4% by weight of said food product. 19. Пищевой продукт по п.17, в котором температура стеклования указанного пищевого полимера составляет от около -50°C до около 80°C.19. The food product according to 17, in which the glass transition temperature of the specified food polymer is from about -50 ° C to about 80 ° C. 20. Пищевой продукт по п.17, в котором количество указанного согревающего агента составляет от около 0,4 до около 0,6% от веса указанного пищевого продукта.20. The food product according to 17, in which the amount of the specified warming agent is from about 0.4 to about 0.6% by weight of the specified food product. 21. Пищевой продукт по п.17, дополнительно содержащий компонент, усиливающий ощущение,21. The food product according to 17, additionally containing a component that enhances the sensation, причем количество указанного согревающего агента составляет от около 0,01 до около 0,1% от веса указанного пищевого продукта.moreover, the amount of the specified warming agent is from about 0.01 to about 0.1% by weight of the specified food product. 22. Пищевой продукт по п.17, в котором указанный пищевой продукт выбран из группы, включающей карамель, мягкую конфету, сахарную вату, прессованную таблетку, жевательную резинку, пастилку, жидкий напиток, порошкообразный напиток, пластинку и кондитерские изделия с наполнением в центре.22. The food product according to claim 17, wherein said food product is selected from the group consisting of caramel, soft candy, candy floss, pressed tablet, chewing gum, lozenges, liquid drink, powdered drink, plate and pastry with filling in the center. 23. Композиция пастилки, включающая стеклообразную полимерную матрицу, содержащую диспергированный в ней согревающий агент.23. A lozenge composition comprising a glassy polymer matrix containing a heating agent dispersed therein. 24. Композиция по п.23, в которой указанная стеклообразная полимерная матрица содержит гидратированный пищевой полимер, присутствующий в количестве, достаточном для создания ощущения тепла во рту и верхней части желудочно-кишечного тракта млекопитающего, которое длится от около 2 с до около 30 мин.24. The composition of claim 23, wherein said glassy polymer matrix contains a hydrated food polymer, present in an amount sufficient to create a sensation of warmth in the mouth and upper gastrointestinal tract of the mammal, which lasts from about 2 seconds to about 30 minutes. 25. Композиция по п.24, в которой указанная стеклообразная полимерная матрица содержит пектин, количество которого составляет от около 0,2 до около 0,4% от веса указанной композиции.25. The composition according to paragraph 24, in which the specified glassy polymer matrix contains pectin, the amount of which is from about 0.2 to about 0.4% by weight of the specified composition. 26. Композиция жевательной резинки, включающая:26. A chewing gum composition comprising: a) оральную согревающую композицию, содержащую согревающий агент и гидратированный пищевой полимер, который образует сплошную матрицу с указанным согревающим агентом;a) an oral warming composition comprising a warming agent and a hydrated food polymer, which forms a continuous matrix with the specified warming agent; b) ароматизирующий агент; иb) a flavoring agent; and c) жевательную основу;c) chewing base; причем указанный пищевой полимер присутствует в количестве, достаточном для создания ощущения тепла во рту и верхней части желудочно-кишечного тракта млекопитающего, которое длится от около 2 с до около 1 ч.moreover, the specified food polymer is present in an amount sufficient to create a sensation of warmth in the mouth and upper part of the gastrointestinal tract of the mammal, which lasts from about 2 seconds to about 1 hour 27. Композиция по п.26, в которой количество указанного согревающего агента составляет от около 0,001 до около 10% от веса указанной композиции.27. The composition according to p, in which the amount of the specified warming agent is from about 0.001 to about 10% by weight of the specified composition. 28. Способ создания ощущения тепла в области рецепторов ротовой полости млекопитающего, предусматривающий стадии:28. A method of creating a sensation of heat in the field of receptors in the oral cavity of a mammal, comprising the steps of: орального введения композиции, содержащей согревающий агент и гидратированный пищевой полимер, который образует сплошную матрицу с согревающим агентом; иoral administration of a composition containing a warming agent and a hydrated food polymer that forms a continuous matrix with a warming agent; and стимуляции области рецепторов ротовой полости в течение периода времени, составляющего от около 2 до около 45 с, с получением ощущения тепла во рту и верхней части желудочно-кишечного тракта млекопитающего.stimulation of the region of the receptors of the oral cavity for a period of time ranging from about 2 to about 45 seconds, with the sensation of warmth in the mouth and upper gastrointestinal tract of the mammal. 29. Способ по п.28, в котором области рецепторов ротовой полости включают рецепторы рта и глотки млекопитающего.29. The method according to p, in which the area of the receptors of the oral cavity include receptors for the mouth and pharynx of a mammal. 30. Способ получения пищевого продукта, который обеспечивает контролируемое высвобождение согревающего агента, предусматривающий стадии:30. A method of obtaining a food product that provides a controlled release of a warming agent, comprising the steps of: нагревания носителя с водным раствором гидратированного пищевого полимера до изменения фазы носителя с кристаллической на аморфную или стеклообразную;heating the carrier with an aqueous solution of hydrated food polymer until the carrier phase changes from crystalline to amorphous or glassy; диспергирования согревающего агента в полимере с получением сплошной матрицы; иdispersing the warming agent in the polymer to form a continuous matrix; and получения пищевого продукта путем объединения компонентов в стеклообразной фазе.obtaining a food product by combining components in a glassy phase. 31. Композиция по п.1, в которой указанный гидратированный пищевой полимер содержит пищевой полимер и влажный носитель, причем количество указанного влажного носителя составляет от около 85 до около 99,5% от веса указанного гидратированного пищевого полимера.31. The composition according to claim 1, wherein said hydrated food polymer comprises a food polymer and a wet carrier, the amount of said wet carrier being from about 85 to about 99.5% by weight of said hydrated food polymer.
RU2007108787/13A 2004-08-11 2005-08-10 Warming compositions and its delivery systems RU2351148C2 (en)

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